Best Chicken Chimichangas Recipes

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CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE



Chicken Chimichangas with Sour Cream Sauce image

I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.

Provided by SSTRAWDER

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 21

2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
1 (7 ounce) can chopped green chilies, divided
½ cup diced onion
3 large cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
1 cube chicken bouillon
½ cup sour cream
salt and pepper to taste
oil for frying
8 (8 inch) flour tortillas
8 ounces shredded Monterey Jack cheese

Steps:

  • Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
  • Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 g

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 19

1 ½ cups chicken broth
1 cup uncooked long-grain rice
½ cup red enchilada sauce
1 ½ onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
¼ cup vegetable oil
3 avocados, peeled and pitted
½ cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
¼ cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese

Steps:

  • In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
  • Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
  • When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
  • Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
  • To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g

CHICKEN CHIMICHANGAS



Chicken chimichangas image

Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them

Provided by Sam Zien

Categories     Dinner

Time 50m

Number Of Ingredients 13

3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken
½ onion, chopped
1 small red pepper, roughly chopped
100g green chillies from a jar, finely chopped
85g Monterey Jack cheese, grated plus extra for serving
½ tsp garlic powder
½ tsp ground cumin
½ tsp chipotle chilli powder
6 large flour tortillas
400g can refried beans (optional)
240ml red enchilada sauce
soured cream and a handful of chopped coriander, to serve

Steps:

  • Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
  • Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
  • Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
  • Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
  • To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
  • While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium

OVEN-FRIED CHICKEN CHIMICHANGAS



Oven-Fried Chicken Chimichangas image

A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 6 Chimichangas

Number Of Ingredients 11

2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Steps:

  • Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  • Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling.
  • Roll up from bottom and place seam-side down on a baking sheet.
  • Brush with melted margarine.
  • Bake at 400°F for 25 minutes or until golden.
  • Garnish with additional cheese and green onion and serve salsa on the side.

BAKED CHICKEN AND RICE CHIMICHANGAS



Baked Chicken and Rice Chimichangas image

I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!

Provided by Lil' Luna

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  • Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
  • Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
  • Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE



Baked Chicken Chimichangas with Green Sauce image

Yield 8

Number Of Ingredients 14

2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans diced green chiles (drained)
5 pitted green olives
1 jalapeno pepper (seeded and diced)
2 Tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (1 ounce) package taco seasoning mix (just use half)
3 boneless skinless chicken breasts (cooked and shredded)
8 (10 inch) flour tortillas
1/4 cup olive oil
1 cup shredded cheddar cheese (for topping)
1/2 cup sour cream (for topping)
6 green onions (sliced)

Steps:

  • Preheat oven to 350 degrees F.
  • Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
  • Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  • In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
  • Fold in the chicken and mix until well combined.
  • Evenly divide mixture among the 8 tortillas.
  • Fold each tortilla into a rectangular packet around the filling.
  • Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
  • Brush all sides of each chimichanga with a small amount of olive oil.
  • Bake for 15 minutes, pull pan out and turn over each chimichanga.
  • Bake for 15 minutes more.
  • Place chimichangas on a plate, and ladle the warm sauce over top.
  • Sprinkle with cheddar cheese, sour cream, and green onions.

CHICKEN CHIMICHANGAS WITH GREEN SAUCE



Chicken Chimichangas with Green Sauce image

These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!

Provided by Bobbi W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 14

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 each pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
½ (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
½ cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Steps:

  • Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  • In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
  • Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
  • To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Nutrition Facts : Calories 787.3 calories, Carbohydrate 47.8 g, Cholesterol 151.8 mg, Fat 47 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 24.4 g, Sodium 1915.8 mg, Sugar 3.7 g

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, "Hello, delicious!" Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. -Bridget Harrison, Cedar Hill, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 Honey & Spice Baked Chicken breast halves, cubed
1 cup refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded cheddar cheese
Oil for deep-fat frying
Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Steps:

  • In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts : Calories 640 calories, Fat 43g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

Make and share this Baked Chicken Chimichangas recipe from Food.com.

Provided by bmcnichol

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 cups shredded cooked chicken breasts
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 (10 inch) flour tortillas, warmed
3/4 cup shredded cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 (4 ounce) can chopped green chilies

Steps:

  • In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  • Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
  • Fold sides and ends over filling and roll up.
  • Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 425° for 15 minutes or until lightly browned.
  • In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
  • In a bowl, combine flour and cream until smooth and gradually stir into broth.
  • Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Stir in chilies and cook until heated through.
  • Top chimichangas with sauce.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE



Baked Chicken Chimichangas With Green Sauce image

This sauce can stand up against any Mexican restaurant and is easy to prepare as well. The fresh jalapeno and canned chilies in the sauce give it a good balance of flavor. Save time by purchasing a rotisseri chicken from your grocery store!

Provided by Juenessa

Categories     Chicken

Time 40m

Yield 8 chimichangas

Number Of Ingredients 14

2 (10 1/2 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chilies
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded monterey jack cheese
0.5 (1 ounce) package taco seasoning
1 lb shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
  • Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  • In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
  • Fold in the chicken.
  • Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
  • Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
  • To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
  • Sprinkle with Cheddar cheese and green onions.
  • Finish with a dollop of sour cream.

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

For an even more authentic taste saute in oil beore baking, you can also make these using cooked turkey. Adjust all seasonings to taste. The cayenne pepper is optional, add for more heat. These are easy to make!

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 11

1 3/4 cups picante sauce (or use salsa)
6 -8 cups cooked chicken, chopped (or use cooked turkey)
1 onion, diced
2 teaspoons cumin
1 teaspoon dried oregano
cayenne pepper (optional)
salt and pepper
20 (8 inch) flour tortillas
4 cups shredded Mexican blend cheese (or use cheddar cheese)
vegetable oil, for brushing
salsa or picante sauce

Steps:

  • Set oven to 400 degrees.
  • Prepare a greased baking sheet.
  • In a large saucepan or Dutch oven combine the picante sauce with chopped chicken, onion, cumin, oregano and cayenne (if using) cook uncovered stirring often for about 30 minutes or until some of liquid has evaporated; season with salt and pepper to taste.
  • Spoon about 1/3 cup of the mixture below center of each tortilla, then top with about 3 tablespoons of shredded cheese.
  • Fold in two sides of the tortillas to enclose the filling, then fold over top and bottom edges of the tortillas (making a rectangle).
  • Secure with wooden picks.
  • Place folded-side down on a greased baking sheet.
  • Lightly brush the tops with vegetable oil (sprinkle lightly with salt if desired).
  • Bake for about 8-10 minutes; using a spatula turn the chimichangas and bake for about 5 minutes more.
  • Serve with picante sauce or salsa and sour cream.
  • Delicious!

Nutrition Facts : Calories 352.7, Fat 15.1, SaturatedFat 6.8, Cholesterol 59.2, Sodium 822.7, Carbohydrate 32.1, Fiber 2.2, Sugar 3.2, Protein 21.2

OVEN-FRIED CHICKEN CHIMICHANGAS



Oven-Fried Chicken Chimichangas image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
4 ounces shredded Cheddar cheese (about 1 cup)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves

Steps:

  • Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
  • Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
  • Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
  • Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

Oh boy, these baked chicken chimichangas are fantastic! By brushing the tortillas with oil before baking, they crisp up beautifully but with less fat than deep frying. The meat filling is full of flavor. Cooking the meat with the bone and skin on makes the chicken succulent and rich. Muna's green chili sauce is so simple to make...

Provided by Muna Escobar

Categories     Chicken

Time 1h15m

Number Of Ingredients 19

2 bone-in chicken breasts
3 c water
1 Tbsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
7 oz canned green chillies
1/2 c onion, minced
3 clove garlic, minced
2 Tbsp butter
2 Tbsp all-purpose flour
1 c chicken broth
1/2 c sour cream
salt & pepper, to taste
8-10 8-10" flour tortillas
8 oz shredded Monterey Jack cheese

Steps:

  • 1. Bring water to a boil. Once boiling, add the chicken. Simmer until chicken is cooked (about 20-25 min). Make sure to rotate the chicken occasionally to ensure even cooking.
  • 2. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
  • 3. Stir in half of the green chilies, onion, & garlic.
  • 4. Continue simmering until the liquid has reduced to 1 cup.
  • 5. Remove the chicken and shred.
  • 6. Return to the onion mixture.
  • 7. Meanwhile, melt the butter in a small saucepan over medium heat.
  • 8. Stir in the flour and cook for 1 minute.
  • 9. Whisk in the broth and simmer for a few minutes.
  • 10. Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
  • 11. Spoon about 1/3 cup of the chicken filling onto each tortilla.
  • 12. Sprinkle on some cheese.
  • 13. Fold tightly into a burrito and place on a greased baking sheet or dish.
  • 14. Repeat with the remaining ingredients.
  • 15. Brush burritos all over with oil.
  • 16. Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
  • 17. Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.

CHICKEN AND MUSHROOM CHIMICHANGAS



Chicken and Mushroom Chimichangas image

This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 19

1 tablespoon vegetable oil, divided
½ cup diced onion
½ cup diced poblano peppers
½ cup sliced mushrooms
salt and freshly ground black pepper to taste
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
¼ teaspoon ground cumin
¼ teaspoon ground chipotle
1 pinch dried Mexican oregano
1 tablespoon water, or as needed
4 ounces shredded pepperjack cheese
1 pinch cayenne pepper, or to taste
4 large flour tortillas
1 egg white, beaten
2 tablespoons vegetable oil
¼ cup guacamole
¼ cup sour cream
¼ cup salsa
¼ cup cilantro leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
  • Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
  • Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
  • Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
  • Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
  • Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
  • Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
  • Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
  • Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.

Nutrition Facts : Calories 618.1 calories, Carbohydrate 48.2 g, Cholesterol 85.2 mg, Fat 32.3 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 10.9 g, Sodium 848.3 mg, Sugar 3.5 g

EASY CHICKEN CHIMICHANGAS



Easy Chicken Chimichangas image

These are simple and baked in the oven- not fried. They come out nice and crispy. You can use whatever size tortilla you like. I usually use the bigger ones and get about 4-5 chimichangas.

Provided by Kelli Thomas

Categories     Chicken

Time 40m

Number Of Ingredients 9

2 1/2 c cooked chicken (diced or shredded, whichever you prefer)
2/3 c salsa
1/3 c sliced green onion
1/4 tsp cumin
1/2 tsp oregano
1/4 tsp salt
1 c shredded monterey jack cheese or cheddar cheese
1/4 c melted butter
flour tortillas

Steps:

  • 1. Combine the chicken, salsa, onion, cumin, oregano, and salt in a saucepan. Simmer about 5 minutes or until most of the liquid is evaporated.
  • 2. Brush one side of a tortilla with butter. Flip the tortilla over and spoon about 1/3 cup of the mixture onto the tortilla. Top with cheese. Fold sides over and place seam side down into a 13x9 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the tortillas.
  • 3. Brush any remaining butter on the tortillas - I usually use a little more than the recipe calls for because we like them really crispy!
  • 4. Bake at 475 degrees anywhere from 15-25 minutes. The time will depend on how much butter you have used and how crispy you want your shells to get. Bake until they are crispy and golden. To serve, we top with sour cream and salsa.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

Make and share this Baked Chicken Chimichangas recipe from Food.com.

Provided by McGelby

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups chopped cooked chicken
2/3 cup picante sauce
1/3 cup green onion, slices
3/4-1 teaspoon ground cumin
1/2 teaspoon oregano leaves (crushed)
1/2 teaspoon salt
8 (7 -8 inch) flour tortillas
1/4 cup melted butter
1 cup shredded monterey jack cheese or 1 cup cheddar cheese

Steps:

  • Preheat oven to 475.
  • Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
  • Simmer 5 minutes or until most of liquid is evaporated.
  • Brush one side of tortillas with butter.
  • Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
  • Top with 2 tablespoons cheese.
  • Fold 2 sides over filling and fold ends down.
  • Place seam side down in 13x9x2 inch baking dish.
  • Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
  • Top with guacamole, sour cream and additional picante sauce.

Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38

CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )



Chicken Chimi Chimies ( Chimichangas ) image

This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.

Provided by momaphet

Categories     Chicken

Time 45m

Yield 10 Chimichangas

Number Of Ingredients 11

2 lbs chicken breasts
10 large flour tortillas
1/2 onion, chopped
1 large garlic clove, minced
1 tablespoon oil
1 (4 ounce) can green chilies
1/4-1/2 cup sour cream
1/2 cup tomato sauce
1 -2 teaspoon cumin
4 tablespoons butter or 4 tablespoons margarine, melted
1 1/2-2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 450°F.
  • Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
  • Sauté garlic and onion in the oil about 5 minutes, don't brown.
  • Stir together chicken and all the ingredients except for butter, tortillas and cheese.
  • Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
  • NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
  • Bake 15 minutes or until golden brown.
  • OPTION:.
  • If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
  • Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.

Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3

EMERIL'S CHICKEN CHIMICHANGAS



Emeril's Chicken Chimichangas image

by Emeril Lagasse. These are winners. I usually top with canned green enchilada sauce. The whole family loves them.

Provided by jenpalombi

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil, plus 8 cups for frying
1/2 cup diced white onion
1 1/2 teaspoons minced garlic
1 tablespoon chili powder
1/2 teaspoon chili powder
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1 1/2 lbs cooked chicken breasts, shredded while warm
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (4 1/2 ounce) can chopped green chilies, drained
8 (10 inch) flour tortillas, warmed
1 cup shredded monterey jack cheese

Steps:

  • Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
  • One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
  • Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
  • Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

Nutrition Facts : Calories 484.2, Fat 20, SaturatedFat 6.4, Cholesterol 84, Sodium 893, Carbohydrate 39.4, Fiber 3.1, Sugar 2.8, Protein 35.3

BJ'S CHICKEN CHIMICHANGAS



BJ's Chicken Chimichangas image

Marinated chicken chimichangas. May be deep-fried. If so you need to weight them down or they will unfold. Top with your favorite queso sauce.

Provided by Brenda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 10

Number Of Ingredients 11

2 pounds cooked skinless, boneless chicken breasts, cut into 1-inch cubes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
3 (4.5 ounce) cans chopped green chile peppers
⅔ cup sesame oil
½ cup white sugar
3 tablespoons minced chipotle chile peppers
4 cloves garlic, chopped
1 tablespoon salt
2 tablespoons olive oil
10 large flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese

Steps:

  • Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
  • Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds; flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
  • Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
  • Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.

Nutrition Facts : Calories 791.6 calories, Carbohydrate 55.2 g, Cholesterol 108 mg, Fat 43.8 g, Fiber 3.5 g, Protein 43.2 g, SaturatedFat 14.4 g, Sodium 2066.4 mg, Sugar 13 g

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